Creamy Oyster Stew

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Years ago Jon and I were enjoying dinner at one of the finer establishments here on the island. The couple sitting behind us were visiting the area – and not yet acquainted with oyster stew when they saw it on the menu. When they asked the waitress what exactly it entailed, she replied in a thick Chincoteague accent with “Honey – it’s oysters. With a little bit of milk in it”…

Jon and I both laughed – because seriously, how could you not know what it was? And also, her reply was so cut and dry – and perfectly summed up oyster stew. I still think about it and chuckle every time I see it on the menu!

Last week the good folks at Cherrystone Aqua Farms were kind enough to send me a box full of oysters and clams. They’re started shipping these Eastern Shore of Virginia delights all over the country recently, so if any of my friends are looking for a taste check them out. I’m picky about my bivalves, and I can’t rave enough about everything that they offer.

Of course we love to enjoy them as is on the half shell, that happened approximately three minutes after the box arrivied. But I wanted to make something I could take a photo of and share with you guys. Not that photos of just oysters aren’t pretty…I love those too, obvi.

But, I’ve been needing to get more oyster recipes up. And, with being stuck at home with nothing to do besides cook – it was the perfect opportunity to get another one under the belt here at Tide & Thyme!

We had rainy weather for most of the weekend, so I figured it was the perfect opportunity for a batch of oyster stew. Ashamed I didn’t have this on the blog yet, as it’s one of the most Eastern Shore-y of all Eastern Shore dishes. It’s simple, quick, comforting and very filling.

Just like everything else, everyone  has their favorite way of preparing it. I like to use heavy cream instead of milk, because why not? I love the combination of the rich cream and the plump briny oysters. I also add some minced celery, which is pretty conventional – and some minced shallot, which isn’t.

Don’t be afraid to make it your own, just don’t go too crazy. You want to let the flavor of the oyster shine in this simple stew!

Creamy Oyster Stew

4 Tbsp butter
2 stalks celery, minced
1 shallot, minced
2 cups heavy cream
12 oysters, shucked – meat and liquor reserved
Kosher salt
Fresh ground black pepper
Oyster crackers or saltines
Chopped fresh parsley, for garnish

Melt butter in a medium saucepan over medium heat. Add celery and shallot, and cook until softened – about 4 minutes.

Gently pour in cream, and bring to a simmer. Add oysters and their liquid into pan, and reduce heat to low. Simmer until oysters plump up and the edges begin to curl; about 5 minutes. Season to taste with salt and pepper.

Serve immediately, garnished with a sprinkle of fresh parsley and oyster crackers.

 

Oysters with Salicornia Mignonette

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It’s always so hard to see summer go. If you’ve been keeping up with me on Insta, you know that it was a crazy whirlwind couple of months spent in the sun and on the water. Our “Flat Bottomed Girl” got quite a few more nautical miles under her belt,  and I cooked and shared all kinds of goodness with friends (and strangers!) out at our local hangout of Little Beach, on neighboring Assateague Island.

Boatside Bistro was in full effect, y’all! I find myself cooking on the boat more than I do in my kitchen from the months of May – September.  I think the pinnacle was catching fish offshore, cleaning and fileting them on the boat, then turning into fish tacos and enjoying on the beach. However, we had alot of great meals out there this season, and which of them was the best is still a topic of debate…

At any rate, the days have finally started to turn brisk. And while we must say goodbye to some things that fill our heart and soul, there are always others to look forward to. Like watching the vibrant green marsh fade into a rich gold hue – with the occasional burst of salicornia in the mix. It’s an edible plant that grows in abundance in our marshes here on the island, appearing green in the summer months and then turning a vibrant red hue in autumn. It’s crunchy, and briny, and tastes of the sea. Not to mention it’s beautiful!

I have fun harvesting it and coming up with new ideas how to use it. Vodka infusion is a favorite (can you say pickle shot, y’all?), adding it to salads, or chopping and adding to pimento cheese. A few weeks ago I helped harvest a haul to brew a stout with at Black Narrows Brewing, which was absolutely delicious!

It just so happened that I had a bunch of beans after the beer release at the brewery, which I then took to the Chincoteague Oyster Festival with me the next day – and whipped up this super simple salicornia mignonette…

A “mignonette” is just fancy French term for a vinegar sauce that is traditionally served with oysters. I used a red wine vinegar, some chopped shallot, and threw in some chopped salicornia. Talk about tasting the “salt life” – was a hit all around. And I felt so fancy coming up with it!

Which brings me to something else we have to look forward to in the fall and winter months – oyster season! What do you guys look forward to the most?

Oysters with Salicornia Mignonette

1 dozen oysters, on the half shell
crushed ice
lemon wedges

For the mignonette:
1/2 cup red wine vinegar
1 shallot, finely minced
2 Tbsp chopped salicornia (about 15 “bean” stalks)
1 tsp freshly ground black pepper
1 tsp kosher salt

For the sauce, combine all ingredients in a small bowl or ramekin. Mix to combine. Let sit for 20 minutes to let the flavors mingle and meld together.

Meanwhile, place the crushed ice in the bottom of a shallow serving dish. Carefully lay the oysters on top of the ice for serving.

Serve the mignonette alongside the oysters with the lemon wedges.

Buffalo Fried Oysters

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Buffalo Fried Oysters

Moving into 2019, getting more locally-centric recipes up on the blog is definitely on my agenda. And here on Chincoteague Island, it really doesn’t get any more locally-centric than the Chincoteague oyster, does it?

Renowned for it’s saltiness – you’ll find them gracing the menu at top-tier oyster bars all over the country. And, you can find them gracing the menu at the Davis table pretty often as well. Sometimes we get lucky and a waterman friend has a surplus, gifting us with a peck or two. Or, I scoot down the street to Gary Howard Seafood, where they’ve always got fresh oysters (along with lots of other great seafood) at a very reasonable price. Either way, they’re easy to come by this time of year here on our little island – even when nothing else is!

Of course they’re wonderful to eat on the half, or a fancier application like Oysters Rockefeller is always a hit. But, hard pressed, I’d say “single-fried” is our favorite way to enjoy them. This recipe adds a spicy twist to that local standard, which would be ideal for those gaming get-togethers coming up in the next couple of weeks!

Buffalo Fried Oysters

24 oysters, shucked (scrub and save shells for serving)
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1 tsp Old Bay
1 tsp kosher salt
vegetable oil (for frying)
1/2 cup (1 stick) butter, melted
1/3 cup hot sauce
2 Tbsp blue cheese (I used feta)
scallions, sliced (for garnish)

Line a baking sheet with wax paper or aluminum foil. Line another baking sheet with paper towels. Set both aside.

Combine cornmeal, flour, Old Bay and salt in a shallow dish (I use a pie plate) and mix well to combine. Dredge oysters well in flour mixture, pressing on the sides to get a good coating. Place oysters onto baking sheet with wax paper and repeat process with remaining oysters.

Place enough vegetable oil in a large heavy skillet to go up about 1-inch of pan. Heat to 350 degrees over medium-high heat. Drop oysters into the hot oil, about 8 at a time, until golden brown on both sides – turning occasionally. Remove from oil and place on the paper towel lined baking sheet. Repeat process with remaining oysters.

While oil is heating up prepare your Buffalo sauce by whisking the butter and hot sauce together well until combined. Toss the hot oysters with the sauce, and place each fried oyster into a shell for serving. Sprinkle with the blue cheese and scallions, and serve immediately.

Clambake Packets

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Hey y’all! It was a whirlwind summer spending most of our time out on the boat, which led into a whirlwind fall with school starting, and soccer, and Scouts. We certainly made the most of it, but now that the weather has finally turned to fallish behavior, I’m excited to be in the kitchen more often.

I’ve had this one hanging around in draft posts for months now. Figured I should take the opportunity to share this recipe from over the summer that we really enjoyed, before I delve into the heavier cold weather stuff…

I’ve long been a fan of things prepared in a foil packet, we’ll make them quite a bit when out on the boat or camping. They’re easy, tasty, and offer an easy cleanup – a trifecta of awesomeness when it comes to diining in the open outdoors. But this one. This one really takes it to a whole new level on the flavor front, guys.

Composed of ingredients that are plentiful here in my neck of the woods, but also readily available elsewhere – tender littleneck clams, shrimp, sweet corn on the cob, baby red potatoes, smoked sausage, and a few lemon slices. Sealed up in a piece of aluminum foil and tossed on a hot grill, the juices that are released as the items cook are sealed in, creating a perfectly prepared packet.

A pretty heavy clambake, with minimal effort and time.

Clambake Packets

1 1/2 pounds large shrimp, shell-on
25 littleneck clams, scrubbed and rinsed
12 ounces kielbasa or andouille sausage, sliced about 1-inch thick
3 ears corn shucked, cut into 1 inch slices
1 1/2 pounds red potatoes, quartered
fresh lemon, sliced
1/4 cup olive oil
1 Tbsp Old Bay
kosher salt

Devein shrimp but cutting up the back of the shrimp with a pair of kitchen shears. Remove the vein, but leave the shell on (helps retain moisture). Set aside in a medium bowl.

Prepare your packets by tearing 6 sheets of aluminum foil, each about 12-inches long. Stack in a pile and assemble ingredients inside.

Divide potatoes, corn, sausage, clams, shrimp and lemon slices into equal portions in the center of each piece of foil.

Fold up the sides of the packetsn- adding olive oil, Old Bay, and a sprinkle of salt. Gently toss to combine. Fold the sides of the foil over the ingredients, bunching and folding until completely sealed.

Heat grill to medium-high heat. Place packets on grill, and cook for about 20-25 minutes – until the shrimp are pink and the clams have popped open.